Description
This Loaded Greek Chicken Bowl features marinated and grilled chicken breasts served over a bed of rice and topped with fresh vegetables, kalamata olives, and a flavorful dairy-free tzatziki sauce made from coconut or almond-based Greek yogurt. It’s a vibrant, healthy, and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons dried oregano
- 2 cloves garlic, minced
- Salt and pepper, to taste
Dairy-Free Tzatziki Sauce
- 1 cup dairy-free Greek yogurt (coconut or almond-based)
- 1 cucumber, grated and excess water squeezed out
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
Bowl Assembly
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- ½ red onion, thinly sliced
- 1 cup kalamata olives, pitted
- 1 cup feta cheese (optional, omit for dairy-free)
- Fresh parsley, chopped (for garnish)
Instructions
- Marinate the Chicken: In a bowl, mix the olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper thoroughly. Add the chicken breasts and toss to coat evenly. Cover and refrigerate for at least 30 minutes to marinate, or up to 2 hours for enhanced flavor.
- Prepare the Dairy-Free Tzatziki: In a medium bowl, combine the dairy-free Greek yogurt, grated cucumber with excess water squeezed out, lemon juice, fresh dill, olive oil, and minced garlic. Stir well to combine and season with salt and pepper to taste. Refrigerate until ready to serve.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat and add a little olive oil. Cook the marinated chicken breasts for 5-7 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown. Remove from heat and let the chicken rest for a few minutes before slicing thinly.
- Assemble the Bowl: Start by placing a base of cooked rice or cauliflower rice into each serving bowl. Arrange the sliced chicken, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and kalamata olives on top of the rice. Add a generous scoop of the dairy-free tzatziki sauce on the side. If preferred, sprinkle feta cheese over the bowl for extra flavor, or skip to keep it dairy-free. Garnish with freshly chopped parsley.
- Serve: Serve the bowls immediately, optionally drizzling more tzatziki sauce over the top. Enjoy your fresh, healthy, and flavorful Greek chicken bowl!
Notes
- For a dairy-free option, omit the feta cheese or use a dairy-free alternative.
- You can substitute cauliflower rice instead of regular rice for a lower-carb version.
- Marinating the chicken for the full 2 hours will result in more flavorful meat.
- Use fresh herbs like dill to complement the tzatziki sauce for authentic Greek flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
